Mango Chutney Curried Chicken Wraps

Name: Mango Chutney Curried Chicken Wraps with Wedges, Pepper and Rocket
Total time: 45 min
Yield: 2
Cuisine: Indian
Ingredients: 450 grams Potatoes; 1 unit(s) Garlic Clove**; 1 unit(s) Bell Pepper; 240 grams Diced British Chicken Breast; 30 grams Tomato Puree; 1 sachet(s) North Indian Style Spice Mix; 80 grams Mango Chutney; 6 unit(s) Plain Taco Tortillas; 20 grams Wild Rocket; 2 tbsp Mayonnaise

with Wedges, Pepper and Rocket

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Our Mango Chutney Curried Chicken Wraps are sure to be a new family favourite. North Indian style spice mix is used here to give the chicken a tasty flavour boost, containing spices such as chilli flakes, ground cumin, turmeric and ginger.

Tags:

Family Friendly

•Customer Favourite

•High Protein

Allergens:

Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Garlic Clove**

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

240 grams

Diced British Chicken Breast

30 grams

Tomato Puree

1 sachet(s)

North Indian Style Spice Mix

80 grams

Mango Chutney

6 unit(s)

Plain Taco Tortillas

(Contains: Cereals containing gluten)

20 grams

Wild Rocket

Not included in your delivery

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)3510 kJ

Energy (kcal)839 kcal

Fat16.1 g

of which saturates3.1 g

Carbohydrate129.4 g

of which sugars33.2 g

Dietary Fibre12.2 g

Protein43.5 g

Salt1.9 g

Potassium124.1 mg

Calcium27.8 mg

Iron0.4 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Garlic Press

•Pan

•Bowl

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press).

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken and sliced pepper to the pan. Season with salt and pepper.

Stir-fry until the pepper has softened and the chicken is cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, in a small bowl, mix together the garlic, tomato puree, North Indian style spice mix and half the mango chutney.

Once the chicken is cooked, stir the mixture into the pan until the chicken and pepper are fully coated.

Pop the tortillas (3 per person) onto a baking tray and into the oven to warm through, 1-2 mins.

Put the tortillas onto your plates and share out half the mayonnaise (see pantry for amount) in the centre of each one.

Top with the rocket and mango chutney chicken, then drizzle over the remaining mayo and mango chutney. Fold over one end to encase the filling and roll up.

Serve with the wedges alongside.

Enjoy!